Five-Star Wine & Food Pairings
What’s not to love? A 115-year-old barn set beneath the majesty of coastal redwood trees, where five-star food is paired with flagship high-end wines served by a welcoming and knowledgeable hospitality team. It’s a compelling combination of experiences that have earned Sequoia Grove Winery many accolades, including Napa Valley’s “Best Winery Tasting Room” from Napa Valley Life’s Best of Napa Valley Reader’s Choice Awards in both 2020 and 2021.
Off Highway 29 in the heart of Rutherford, a long driveway leads to the winery nestled in a grove of trees that lend their name to the lovely place. The shade provided by these gentle giants makes the patio a perfect destination on one of those endlessly sunny Napa days. Alternatively, the interior space is well known for its comfortable styling and handsome redwood tasting bar.
Popular among wine country residents, Northern California locals, and visitors from far-flung
locations, guests come for the single-vineyard tasting of world-class Cabernet Sauvignon and the current selection of blends and estate varietals. Seasonal cheese and charcuterie plates enhance a delightful time spent over a glass by winemaker Molly Hill, who crafts wines that emphasize balance, structure, and finesse. And notably, at Sequoia Grove Winery, there’s an overarching food and wine philosophy that the team loves to share with guests.
The vibe is casual yet sophisticated at family-owned Sequoia Grove Winery. “We’re so pleased that guests are able to return to Sequoia Grove Winery to enjoy our latest releases and for the simple pleasure of reconnecting with friends and family,” says Steven Bowden, Vice President of Sales and Marketing. “Our special brand of success is tied to our unpretentious and welcoming service-based approach.”
ON THE REDWOOD PATIO
One might say, “You had me at charcuterie and artisanal cheeses,” not to mention tasty fried olives and pork belly sliders. Elevate an outdoor wine tasting with optional pairing bites from the chef’s kitchen on a menu that features local items such as Sub Rosa Tartufo from St. Helena, a truffle salami that pairs well with a Sequoia Grove Rutherford Bench Reserve Cabernet.
Choose one of the three offerings served on the pretty patio: Current Release Tasting, Single Vineyard Tasting, or a Cambium Vertical Tasting. The first may include Chardonnay, Cabernet Franc, Malbec, and of course, a Cabernet Sauvignon. For the Single Vineyard tasting, selections may consist of Tonella, Stagecoach, Morisoli, Lamoreaux, Henry Brothers, or other noteworthy vineyards. And for the signature Cambium flight, guests will enjoy a vertical of four different vintages of this top-tier proprietary Cabernet-based blend served with artisanal cheeses and breadsticks. Reservations are required; book a private table for Wednesday through Sunday for parties up to eight.
TERROIR TASTING EXPERIENCE
Food lovers and wine lovers alike know that nearly every food recipe is based on a balance of sweetness, sourness, and saltiness. Through the interplay of taste receptors on the tongue, these elements tell us what makes a successful wine pairing.
“Terroir Tasting” is the elevated 90-minute Sequoia Grove Winery award-winning experience that takes on the marriage of food and wine, exploring the foundations of pairings with Cabernet Sauvignon. Guests are guided through a tasting of Sequoia Grove’s single-vineyard Cabernet Sauvignons plus the top-tier Cabernet blend, Cambium. Each vineyard-designate wine is expertly paired with seasonal dishes prepared by Chef Britny Sundin Maureze.
Over the past several years as winery chef, she has built an acclaimed five-star guest experience with a focus on enhancing the enjoyment of Cabernet Sauvignon through both traditional and non-traditional wine and food pairings.
For example, different vineyards of Cabernet Sauvignon from 2014, 2015, 2016, and 2017 are paired with a summer vegetable tartine, swordfish, roasted duck breast, and a New Zealand venison dish followed by a 2014 Cambium to accompany a cheese course. “Expect those delicious ‘aha’ moments that stretch the boundaries of conventional wine and food pairing,” suggests Bowden.
The objective is to preserve the winemaker’s vision, allowing each dish to bring together textures, flavors, and aromas that result in the perfect bite. Held in a stunning indoor setting overlooking a grove of towering Sequoia sempervirens trees, book ahead for the Cambium Room seating on Thursday through Sunday at 11:45 a.m. Visit sequoiagrove.com/indulge.
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Story By: Laurie Jo Miller Farr // Photos By: Bryan Gray & David Collier
